I always find it hard to assess the preconditioned beer as it always seems a tad bitter to me. But they were not yeasty. I am also double checking that everything is clean and sanitised properly...so yeah I think it will be fine :)

They just tasted very yeasty to me. And I felt like one or two of the batches got infected. Anyway, I brewed a golden ale in December and that's all gone. I have some Weiss in bottles busy conditioning and planning either another Weiss or a stout in the next week.

So, I went quiet for about 6 months. Despondent about a couple of bad brews and the huge mission it was to brew on the setup I had. I sorted that out and come back to see this thread has grown a life of it's own! I loved reading every post. I have now farted, shat and giggled.

NICE!

I have verified it is hdpe...going to brew this weekend and will try a sort of half chill...just to get the brew down to about 75-80 c before transferring it. Mash Hacks on youtube has a video where he does a no chill brew :-)

Pretty sure it is hdpe...may well try a no chill :-)

Just an update. No bottle bombs as yet. It has been 2 weeks in bottles and am starting to drink them already. I suspect that there may have been an infection as the head on the beer is almost non existent. The fermenter I have is very difficult to clean as it has a narrow opening at the top. it...

Will Carahell or CaraMunich II do the same job? I am suffering the same fate. And I do love good head...

Thanks. Will keep an eye on them.

Expected OG was 1.061 expected FG was 1.006. However, according to the batch performance stats attenuation is at 74.6% given the Actual OG 1.063 and actual FG 1.016. You are correct - if I had got to 1.006 then attenuation would be at about 90%. See...

Thanks. Batch size was 20 litres. The slurry was also Belgian Abbaye. I took 2 readings with a hydrometer. However, the 2 readings were only 10 minutes apart. It was in the fermenter for 18 days.

Brew day went well. I ended up with an original gravity of 1.063. However, I couldn't get the temperature of the wort below 24º Celsius (75,2º Fahrenheit) as I ran out of ice. I decided to get it into the fermenter rather than running 19º Celsius water through the chiller for another hour. I...

My latest wheat beer

I need one of those :P

Busy enjoying my non wheat beer